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RECIPE
14 INGREDIENTS7 STEPS45MIN

Homemade Tamarind BBQ Sauce

5.0
3 Ratings
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CaribbeanPot
Using the cuisine of Trinidad and Tobago as my base, please follow me on a delicious culinary tour of the islands.
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Amazing caribbean twist on our favorite BBQ sauce.

45MIN

Total Cooking Time

14

Ingredients
CaribbeanPot
Using the cuisine of Trinidad and Tobago as my base, please follow me on a delicious culinary tour of the islands.
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Ingredients
US / METRIC
Servings:
2
Serves 2
Ingredient List
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3/4 cup
Tamarind Pulp
1/2 tsp
1 Tbsp
1/2 tsp
Ground Allspice
1
Large Onion , diced
1
Scotch Bonnet Pepper , deseeded
1/4 cup
Worcestershire Sauce
2 cups
2 Tbsp
Molasses
1/4 cup
Brown Sugar , lightly packed
2 Tbsp
Yellow Mustard
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Directions

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Step 1
Put the Tamarind Pulp (3/4 cup) in a bowl and top it with hot water.
Step 2
In a deep sauce pan on medium heat, pour in Olive Oil (1 Tbsp) then add the large onion. Turn heat down to low and let this slowly cook for 5 minutes, stiring often.
Step 3
Add Salt (1/2 tsp) , Fresh Ginger (1 Tbsp) , Ground Allspice (1/2 tsp) and Ground Black Pepper (1/2 tsp) and toast the spices for a minute. Make sure to stir so the spices don't burn.
Step 4
Add Onion (1) , Scotch Bonnet Pepper (1) , Worcestershire Sauce (1/4 cup) , Ketchup (2 cups) , Molasses (2 Tbsp) , Brown Sugar (1/4 cup) , Apple Cider Vinegar (1/4 cup) and Yellow Mustard (2 Tbsp) into the pot. Raise to medium heat, stirring often.
Step 5
Using a fork, break up the tamarind pulp, then massage it with your fingers. Discard as much solid (seeds and fibers) as you can. Strain the liquid into the pot. Stir well.
Step 6
Turn the heat back up so you get this back to boiling, then turn the heat down to a very gentle simmer for 30-45 minutes.
Step 7
Use this sauce for grilling, a dipping sauce for your chicken fingers or for burgers. Store in glass containers in the fridge and it will remain good for at least a couple months. Enjoy!

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